Best 7 Sheet Pan Chicken With Cauliflower And Apples Recipes

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Sheet pan chicken with cauliflower and apples is a versatile and flavorful dish that is perfect for busy weeknights. This recipe features tender chicken breasts, roasted cauliflower, and sweet and tangy apples, all cooked together on a single sheet pan. Not only is this dish easy to make, but it is also a healthy and satisfying meal that is sure to please the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER



Smoky Sheet Pan Chicken with Cauliflower image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon white wine vinegar
4 cloves garlic, minced
1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired)
1 1/2 teaspoons kosher salt
2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in
2 tablespoons olive oil, plus more for the pan(s)
1 1/4 pounds Yukon Gold potatoes (about 4 medium)
1 3/4 pounds cauliflower (1 small or 1/2 very large head)
1/2 large red onion
2 teaspoons fresh thyme leaves, minced
Kosher salt and freshly cracked black pepper
2/3 cup green olives, pitted
8 ounces dried chorizo, cut into chunks (optional)
A few juliennes of red bell pepper
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Pinch of granulated sugar
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

  • Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
  • Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
  • Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
  • Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
  • Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
  • To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
  • When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.

SHEET-PAN CHICKEN WITH CAULIFLOWER AND APPLES



Sheet-Pan Chicken with Cauliflower and Apples image

Pink Lady apples are a good choice in this dinner recipe because they maintain their shape and texture when cooked. Roasting everything together makes for a simple weeknight meal sure to become a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 50m

Number Of Ingredients 7

4 bone-in, skin-on chicken thighs (about 2 pounds total)
1/2 head green cabbage (about 1/2 pound), cut into 1 1/2-inch pieces
4 sprigs thyme
1 head cauliflower (2 pounds), cut into medium florets
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 Pink Lady or Cameo apples, cored and cut into 1/2-inch-thick wedges

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken, cabbage, thyme, and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet. Drizzle each with 1 tablespoon oil and season with salt and pepper. Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender, 20 minutes, stirring twice.
  • Remove both sheets from oven. Let sheet of cauliflower cool, then transfer cauliflower to an airtight container and reserve for Pasta with Cauliflower and Collards. Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice. Serve immediately.

Nutrition Facts : Calories 298 g, Fat 18 g, Fiber 4 g, Protein 18 g

SHEET-PAN CHICKEN CURRY DINNER



Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION



Sheet-Pan Chicken With Apple, Fennel and Onion image

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 teaspoons fennel seeds
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Steps:

  • Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
  • Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams

SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST



Sheet Pan Chicken, Cauliflower and Potato Roast image

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.

Provided by Tara Bench

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)
1 small head cauliflower, trimmed and cut into 1-inch pieces
1 pint cherry tomatoes
12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)
2 1/2 tablespoons olive oil
2 1/2 teaspoons Italian seasoning
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons capers, chopped
2 tablespoons toasted pine nuts
2 tablespoons golden raisins

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
  • Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

HOISIN SRIRACHA SHEET-PAN CHICKEN



Hoisin Sriracha Sheet-Pan Chicken image

The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year-the sticky-spicy-sweet sauce is tasty on everything!! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

1/3 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
2 tablespoons maple syrup
2 tablespoons Sriracha chili sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
4 bone-in chicken thighs (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium sweet potato, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
4 cups fresh cauliflowerets
1 medium sweet red pepper, cut into 3/4-inch pieces
Sesame seeds, optional

Steps:

  • Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside., Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat., Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 490 calories, Fat 24g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1665mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 28g protein.

SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER



Sheet-Pan Chicken, Potatoes and Cauliflower image

There's nothing that says that a thrown-together dinner can't be impressive-you just need the right recipe. This simple meal is made up of easily accessible ingredients-chicken, potatoes, cauliflower and spinach-but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it's an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up-even better!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb small new potatoes, quartered
1/2 lb cauliflower florets, cut in bite-size pieces
4 boneless skinless chicken breasts (6 to 7 oz each)
4 cups fresh baby spinach
2 tablespoons chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
  • Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 135 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g

Tips:

  • Use a variety of vegetables. This will add color, flavor, and nutrients to your dish. Some good options include broccoli, carrots, bell peppers, and zucchini.
  • Don't overcrowd the sheet pan. Make sure there is enough space between the chicken and vegetables so that they can cook evenly.
  • Season the chicken and vegetables well. This will help to bring out their flavor. Some good options for seasoning include salt, pepper, garlic powder, and paprika.
  • Roast the chicken and vegetables at a high temperature. This will help to caramelize the vegetables and give the chicken a crispy skin.
  • Keep an eye on the chicken and vegetables while they are roasting. You may need to adjust the cooking time depending on the thickness of your chicken and the size of your vegetables.

Conclusion:

Sheet pan chicken with cauliflower and apples is a delicious and healthy meal that is easy to make. It is a great option for busy weeknights or for a casual get-together. The chicken is juicy and flavorful, the vegetables are tender and roasted, and the apples add a touch of sweetness. This dish is sure to please everyone at your table.

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